JP2002085005A - Method for producing japanese horseradish-flavored rape blossom - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing Japanese horseradish-flavored rape blossoms in which the flavor and pungent taste of the cooked Japanese horseradish are effective irrespective of the harvesting time. SOLUTION: Stems 4 of the rape blossoms 2 and parts of flower buds 3 are adjusted to a moderate size, subsequently boiled with a weakly salt water for a prescribed time and then subjected to a rapidly freezing treatment. Adequate amounts of pulverized pieces of a rhizome 8 of the Japanese horseradish belonging to the family Cruciferae and seasonings 14 and 15 are subsequently added to the frozen rape blossoms 2 and the resultant mixture was filled in a pouch 13.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing wasabi-flavored rape blossoms, which is provided as frozen food by processing rape stalks and flower buds.

[0002]

2. Description of the Related Art Conventionally, wasabi stalks have been used as a raw material for pickling wasabi, processed into a paste, and eaten as a spicy condiment. Rapeseed (rapeseed) flowers are generally used to extract rapeseed oil, but the contrast between the green stems and the yellow buds when the flower buds begin to appear colors the dish. It is used to remove the peculiar smell of green and yellow vegetables, boil it to soften the stalks, cook small dishes such as oshidashi, or fry in oil, and use it as a sauce for tempura.

[0003]

However, when the boiled rape stalks and flower buds are boiled, the peculiar smell of green-yellow vegetables disappears, and the stalks become softer and easier to eat, but the taste is still unsatisfactory. Because the buds of the rapeseed are relatively short in time and rapeseed oil is generally used, the amount of rape blossoms that are harvested during the bud is very small and can be cooked or eaten at home. It is extremely rare.

[0004] Although there is a processed food mixed with wasabi flavor using wasabi stalk, there is no known processed food mixed with rapeseed and wasabi stalk.

[0005] The present invention has been made in view of such problems, and provides a method for producing wasabi-flavored rape blossoms that makes use of the flavor and spiciness of cooked wasabi regardless of the harvest time. Aim.

[0006]

Means for Solving the Problems In order to solve the above-mentioned problems, the rapeseed stem and flower bud portion are adjusted to an appropriate size, and subsequently boiled with weak saline for a predetermined time, and then subjected to a quick freezing treatment. Subsequently, a suitable amount of a crushed piece of wasabi rhizome belonging to the cruciferous family and a seasoning are added to the frozen rape blossoms, and the resultant is packed in a bag. ＠ According to this feature, boil the rape stalks and flower buds with weak saline for a predetermined time to eliminate the peculiar smell of green and yellow vegetables, soften the stalks, and then quickly freeze this stalk, Freeze. By thawing the frozen stem and mixing the wasabi with the seasoning, the wasabi flavor and the seasoning easily penetrate into the rape stem.

In the method for producing wasabi-flavored rape blossoms of the present invention, it is preferable that the seasonings are a chemical seasoning and a soup seasoning.れ ば In this way, by adding or subtracting the quality and quantity of the seasoning to the taste of the material of the rape stalk and flower bud portion, it is possible to add a contrast to the taste.

[0008] In the method for producing wasabi-flavored rape blossoms of the present invention, it is preferable that the raw material and the seasoning are packed in a bag and then vacuum-packed.す In this way, the raw materials and seasonings do not come into contact with the air, and can be stored for a long time.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings. FIGS. 1 to 5 show an apparatus and a procedure for producing wasabi-flavored rapeseed as an embodiment of the present invention.
The entire process from the rapeseed stem and the flower bud portion cut to a suitable size to the production of wasabi-flavored rapeseed is shown in order.

As shown on the right side of the figure, the oil rape 1 shown in FIG.
The rape blossom 2 portion consisting of the stalk 4 is cut into an appropriate size, and after being washed with water, the rape blossom 2 portion is put into a mesh basket 17 shown in FIG. The mixture is boiled for 5 to 10 minutes by a boiler 6 containing weak brine 7 kept at a temperature of from 90C to 90C.

[0011] By this boiling process, the peculiar smell of green and yellow vegetables is eliminated, and the stem becomes soft and easy to eat. As shown in the upper part of the figure, the rape blossom 2 is rapidly frozen after the boil treatment to maintain the color of the rape blossom.
This rapid freezing is suitably performed at -10 ° C to -30 ° C.

FIG. 3 shows a process for producing a crushed piece of wasabi rhizome 8. When the wasabi rhizome 8 is put into a mixer machine 9 shown in the center of the figure, the mixture is mixed. It is pulverized by the rotation of the rotary blade 10 in the machine. This pulverized state is preferably such that 8 pieces of wasabi rhizome remain.

FIG. 4 shows the step of seasoning and seasoning rape blossoms with wasabi. The above-mentioned crushed pieces 11 of the rhizome rhizome 8 and the frozen rape blossoms 2 are put in a container in an appropriate amount at room temperature. 20 and put in a chemical seasoning 14 and a dashi seasoning 15
Add an appropriate amount and mix.

When the chemical seasoning 14 and the broth seasoning 15 are put into the container 20, the moisture leached by thawing the frozen rape at room temperature and the seasonings 14 and 15 dissolve, and the seasoning liquid and the rape blossom are dissolved. A moderate seasoning liquid permeates into the rape blossoms due to the osmotic pressure of the water inside, and the wasabi flavor and spicy leaching from the crushed pieces 11 of the wasabi rhizome 8 also permeate into the rape blossoms.

By adjusting the quality and amount of the seasoning, rape blossom dishes having a taste desired by consumers can be obtained, for example, using a rich Japanese style stock or a thin Japanese style stock. The taste of rape blossom dishes is preferably Japanese.

Further, the crushed pieces 11 of the mixed wasabi rhizome 8, the frozen rapeseed 2, the chemical seasoning 14, and the broth seasoning 15 are measured in predetermined amounts as shown in FIG. The pouch 13 is divided into small bags, and the inside of the small bags 13 is processed into a vacuum state, and is frozen in a freezer.

The above-mentioned pouch 13 has an opening at an upper portion, and a zipper 16 which can be opened and closed near the opening is formed. Further, in order to eat wasabi-flavored rapeseed flowers in the bag. Until opened, a heat-treated sealing band 18 is formed along the zipper 16 to maintain the sealed state. Advertising effects can be expected by printing a product name (rapeseed wasabi) or the like on the surface near the opening above the small bag 13.

Since the sachet 13 is vacuum-packaged and frozen, the cooked wasabi-flavored rapeseed in the sachet does not come into contact with the air, so that long-term storage is possible. It is preserved without losing its flavor, and by simply thawing it, you can eat wasabi-flavored rape blossom dishes even in seasons other than the harvest season, so it can be eaten casually by ordinary households.

Although the embodiments of the present invention have been described with reference to the drawings, the specific configuration is not limited to these embodiments, and even if there are changes and additions without departing from the gist of the present invention. Included in the invention.

[0020]

The present invention has the following effects.

(A) According to the first aspect of the present invention, the stalk of rapeseed and the bud portion of the flower are boiled with a weak salt water for a predetermined time to eliminate the peculiar smell of green and yellow vegetables and to soften the stem. The stem is then flash frozen and frozen. By thawing the frozen stem and mixing the wasabi with the seasoning, the wasabi flavor and the seasoning easily penetrate into the rape stem.

(B) According to the second aspect of the present invention, by adding or subtracting the quality and quantity of the seasoning to the taste of the material of the rape stalk and the bud portion of the flower, it is possible to add shading to the taste. .

(C) According to the third aspect of the present invention, the raw materials and seasonings do not come into contact with air, so that long-term storage is possible.

[Brief description of the drawings]

FIG. 1 is a perspective view of oilseed rape and oilseed rape applied to the method for producing wasabi-flavored rape of the present invention.

FIG. 2 is a sectional view of a rape boiler applied to the method for producing wasabi-flavored rape blossoms of the present invention.

FIG. 3 is a schematic diagram of the processing of wasabi rhizome applied to the method for producing wasabi-flavored rape blossoms of the present invention.

FIG. 4 is a schematic view of a process of seasoning rapeseed with wasabi and seasoning;

FIG. 5 is a schematic diagram of frozen vacuum packaging of sachets of cooked wasabi-flavored rapeseed.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Brassica 2 Flower 3 Bud 4 Stem 5 Stalk 6 Boiler 7 Hot water 8 Wasabi rhizome 9 Mixer machine 10 Rotating blade 11 Crushed piece 13 Sachet 14 Chemical seasoning 15 Dashi seasoning 16 Zipper 17 Mesh basket 18 Sealing band 20 Container

Claims (3)

[Claims] 1. The rape blossom stalks and flower buds are adjusted to an appropriate size, then boiled with weak saline for a predetermined time, then subjected to a quick freezing treatment, and then belong to the Brassicaceae family for the frozen rape blossoms. A method for producing wasabi-flavored rape blossoms, which comprises adding a suitable amount of a crushed piece of wasabi rhizome and a seasoning, and bagging. 2. The method for producing wasabi-flavored rape blossoms according to claim 1, wherein the seasonings are a chemical seasoning and a broth seasoning. 3. The method for producing wasabi-flavored rapeseed flower according to claim 1, wherein the raw material and the seasoning are packaged in a vacuum after being packed.